Chickpea protein technology company InnovoPro has partnered with Ingredion, an ingredient solutions provider with customers in over 120 countries.
The signing of the exclusive commercial distribution partnership will oversee the distribution of a chickpea protein concentrate in both the US and Canada. Effective immediately, it will increase the availability of chickpea protein while helping food and beverage manufacturers to meet growing demand for plant-based products that contain sustainability, nutrition, taste, texture and functionality.
This comes after Ingredion’s February 2022 announcement which outlined its equity investment in InnovoPro to bring the benefits of its chickpea protein to more consumers.
“This collaboration allows us to broaden our plant-based portfolio with an alternative that’s high in consumer recognisability and appeal,” explained Yadu Dar, Ingredion’s Global Business Development Director for plant-based proteins. “InnovoPro’s solvent-free processing method will enable a 70% chickpea protein concentrate — providing food and beverage manufacturers with a new way to meet consumer demand for clean label, plant-based products that are sustainably sourced.”
“We are looking forward to this great and important partnership with Ingredion,” said Taly Nechushtan, CEO of InnovoPro. “Our vision to transform the way people eat, by enabling the creation of tastier, healthier and more sustainable food choices is getting one step closer to realization, as we join forces with Ingredion. A variety of solutions based on our chickpea protein will reach a broader market and support our growth trajectory.”
Chickpea protein is extracted from chickpeas and according to Innova Market Insight’s recent report into top 10 trends of of 2022, plant-based products have grown by 53% globally over the last five years with chickpea proteins in particular from zero launches in 2017 to 1.2% in 2021.
A recent proprietary study commissioned by Ingredion revealed chickpea proteins have above-average awareness when compared with plant-based alternatives and are percived to be one of the healthier options. Chickpea protein contains a neutral colour and flavour profile and emulsification profiles which create a creamy mouthfeel, making it suitable for a broad range of applications including dairy and meat alternatives, bakery products and beverages.
The new chickpea protein will offer food and beverage manufactures a range of benefits including local sourcing, sustainable processing and clean labelling.
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Editor, International Bakery
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